3 cups water
3 cups cider vinegar
1/3 cup light or dark brown sugar
1 lemon, thinly sliced
4 onions, sliced
12 whole cloves
2 bay leaves
1/4 teaspoon black pepper
1 1/2 teaspoons salt

Combine all ingredients and keep at room temperature 2 hours. Add chuck, round or rump roast. Cover bowl and refrigerate 2 to 3 days. Turn meat each day.

Hold at room temperature 4 hours before roasting. Marinade can be kept in refrigerator and used again.